Denver Steaks with Sun-Dried Tomato Butter
This steak is prepared from a single muscle out of the chuck. It is succulent and full of flavour. It is cooked simply and served with a sun-dried tomato butter.
prep time
10 mins
cook time
2 minutes
serves
4 people
Ingredients
- 4 lean Denver steaks
- 2 tablespoons rapeseed oil
For the Sun-Dried Tomato Butter:
- 75g butter, slightly softened
- 1 garlic clove, peeled and finely chopped or crushed
- 50g sun-dried tomatoes in oil, drained and roughly chopped
- 25g toasted pine nuts
- ¼ teaspoon mild chilli powder
- ¼ teaspoon ground coriander
Method
- For the sun-dried tomato butter, place all the ingredients except the butter and seasoning into a food processor or blender and whizz until finely chopped. Add the butter and seasoning to combine all the ingredients.
- Transfer to a chopping board and mould into a sausage shape, wrap in foil and chill until required.
- Heat a large non-stick frying pan over a moderate heat. Season the steaks, brush with the oil on both sides. Cook the steaks according to your preference.
- Transfer the steaks to a warm plate and top with a disc of the flavoured butter. Cover with foil and leave to rest for 5-10 minutes. Serve with roasted vegetables and crusty bread.
